Eggs with Asparagus and Tomatoes
2 lbs. asparagus
1 cup Bellisari’s Barista Sauce
1 pint cherry tomatoes
2 Tbsp. Olive Oil
Salt and pepper
2 tsp. of fresh thyme
12 slices of bacon
Arrange 2 lbs. asparagus and 1 pint cherry tomatoes in an even layer on a greased baking sheet. Drizzle 2 tbsp. olive oil over the vegetables; season with 2 tsp. chopped fresh thyme and salt and pepper to taste.
Lay the slices of bacon at the opposite end of the pan.
Roast in a 400°F oven until the asparagus is nearly tender and the tomatoes are wrinkled, 10 to 12 minutes. Make sure bacon is cooked through. Crack 4 eggs on top of the asparagus; season each with salt and pepper. Return to the oven and bake until the egg whites are set but the yolks are still jiggly, 7 to 8 minutes more. Drizzle Bellisari’s Barista Sauce evenly over the asparagus, bacon, tomatoes and eggs. To serve, divide the asparagus, tomatoes, bacon and eggs among 4 plates.